An easy recipe for Gluten-Free Vanilla Cake Donuts. These gluten-free donuts are soft and tender and topped with a sweet vanilla glaze. The recipe also includes a dairy-free option.
1 cupgluten-free all-purpose rice flour blend flour with xanthan gum(I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
1 teaspoongluten-free baking powder
¼teaspoonbaking soda
¼teaspoonsalt
½cuplight brown sugar, packed
1 largeegg
3 tablespoonsunsalted butter, melted(dairy-free use Smart Balance butter)
1 tablespoonpure vanilla extract
½cupmilk(dairy-free use unsweetened almond, cashew or coconut milk)
GLAZE
1 ¼cuppowdered sugar
1 teaspoonpure vanilla extract
2 teaspoonsmilk(dairy-free use unsweetened almond, cashew or coconut milk)
Instructions
Preheat oven to 350°F.
Spray a full-sized donut pan with gluten-free nonstick cooking spray.
In a large bowl, combine flour, baking powder, baking soda, salt, brown sugar and whisk to combine the ingredients.
Add the egg, butter, milk, and pure vanilla extract to the flour mixture and mix until fully combined.
Add the batter to a large plastic storage bag or piping bag. Seal the bag and cut a corner (or tip if using a piping bag) off.
Squeeze the bag carefully, filling the greased donut pan with batter.
Bake for 10–12 minutes.
Place the pan on a cooling rack and cool for 1 minute. Remove donuts from the pan and place them on the rack.
In a small bowl, whisk together the glaze ingredients. Dip each warm donut into the glaze and place on a plate or wire rack. Serve warm.
Store in an airtight container at room temperature.
Video
Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.